Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, whisk together the eggs, melted butter, sour cream, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded cheddar cheese.
Pour the batter into the prepared baking dish and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing and serving.
Variations & Tips
For a spicier version, add 1-2 chopped jalapeños to the batter. You can also incorporate herbs like rosemary or thyme for an aromatic twist. If you’re not avoiding dairy, consider using full-fat Greek yogurt in place of sour cream for a tangier flavor. For a slightly sweeter cornbread, increase the erythritol to 1/3 cup. Remember, the texture will differ slightly from traditional cornbread due to the use of almond and coconut flours, but it remains deliciously satisfying.
Cornbread is a beloved staple in Southern cuisine, often enjoyed for its comforting texture and slightly sweet flavor. Traditionally made with cornmeal, it can be quite carb-heavy, which is why I’ve crafted this low-carb version for those looking to enjoy the classic taste without the extra carbohydrates. This recipe is perfect for anyone following a low-carb or keto lifestyle, or simply looking to try something a bit different while maintaining the essence of traditional cornbread.
This low-carb cornbread bake pairs beautifully with hearty dishes such as chili or a rich beef stew. It’s also delightful alongside a fresh green salad or roasted vegetables, providing a satisfying contrast in textures. For a Southern-inspired meal, consider serving it with collard greens or a tangy coleslaw.
Ingredients
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